Mediterranean Pearl Couscous Salad

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Mediterranean  Pearl Couscous Salad
Mediterranean Pearl Couscous Salad
1 tbsp. olive oil
1 (11.53- oz.) container Rice Select
Pearl Couscous
2½ cups reduced-sodium chicken broth
1/2 cup each: coarsely chopped pitted mixed olives, chopped California Sun-Dry Smoked Sun-Dried Tomatoes and sliced green onions
1/3 cup pine nuts toasted
1/2 cup each: extra virgin olive oil and lemon juice
6 Christopher Ranch Pickled Garlic minced
2 tbsp. fresh parsley chopped
Salt, sugar and freshly ground pepper to taste
Crumbled garlic and herb feta cheese (optional)

Prep: 20 minutes Cook: 15 minutes
Chill: at least 1 hour Serves: 8

1. Heat olive oil in a medium saucepan over medium-high heat. Add couscous and cook for 5 minutes or until lightly toasted; stirring frequently. Add broth and bring to a boil again; reduce heat and simmer, covered, for 10 minutes. Remove from heat and fluff with a fork.
2. Stir in olives, tomatoes and onions. Whisk together all dressing ingredients and stir into salad. Cover and chill for at least one hour to cool and to let flavors blend. Stir in pine nuts just
before serving. 

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